Lemon buttered asparagus, salmon and eggs( SERVES 4 )

This classic combination of ingredients is a winner. The flavour and texture of the asparagus when only just cooked, with slightly runny egg yolks, smoky rich salmon and hollandaise is the perfect way to start your day.

Easy hollandaise sauce

Directions

Snap or cut the bottom 5cm off the asparagus spears then wash in cold water.

Plunge spears into a large pot of boiling water with 2 teaspoons of salt. Cook for 2 minutes then remove with a slotted spoon.

Gently toss with butter, lemon juice and season with salt and pepper.

Serve on hot plates then top with slices of smoked salmon, poached eggs and hollandaise sauce (below).

Easy hollandaise sauce

Put egg yolks, vinegar and a pinch of salt in a metal or glass bowl. Whisk for a few minutes then put the bowl over a pan of gently simmering water and whisk vigorously until pale, thick and doubled in size

Remove from the heat then slowly whisk in the melted butter, bit by bit. Be careful not to add the white buttermilk which will have separated and droppedto the bottom. If sauce gets too thick add in a few teaspoons of the buttermilk.

Season with lemon juice and a little cayenne pepper. Cover with cling film and keep warm until needed.

Perfect poached eggs

Ensure your eggs are really fresh then crack them individually into ramekins or cups.

Add 2 Tbsp white vinegar to a pan of steadily simmering water.

Create a whirlpool in the water; this will help form a neat shape.

Carefully tip the egg into the water, white first, then leave to cook for 3 minutes.

Remove egg with a slotted spoon, trim off any wispy egg white edges, then drain on kitchen paper.

From the farm

From the pantry

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